Recipe: Peanut Butter Chocolate Chunk Cookies

Mar 23, 2021 | Just Add Chocolate | 0 comments

In all the world are there two things more suited to one another than chocolate and peanut butter?

Ok…maybe chocolate and caramel…or chocolate and strawberries…alright, alright…chocolate goes with all the things!

But seriously, isn’t chocolate and peanut butter just divine? If you agree, then try your hand at these soft, melty, perfectly peanut buttery cookies from Averie over at (seriously one of my favorite recipe blogs!).

AND because they are flourless, they happen to be gluten free!

Category: Cookie

Servings: 16 Cookies

Prep Time: 10

Cook Time: 8 minutes

Calories: 213

Author: Averie at Averie Cooks

These are the meltiest, yummiest, peanut butteriest chocolate chip cookies ever!

These photos are from the Averie Cooks website.


  • 1 cup creamy peanut butter (I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter)
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)


Calories: 213
Fat: 14 grams
Sodium: 166 milligrams
Carbs: 18 grams
Sugar: 12 grams
Protein: 5 grams


  1. To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary.
  2. Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down.
  3. Using a medium 2-inch cookie scoop, form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough.
  4. Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  6. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than 10 minutes. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers.
  7. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.


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